Open Access CAAS Agricultural Journals Czech Journal of Food Sciences

Czech J. Food Sci., 33 (2015)

No. 5

https://doi.org/10.17221/696/2014-CJFS
Review
Phenolic amides (avenanthramides) in oats – a review
H. Boz
Czech J. Food Sci., 33 (2015): 399-404abstractdownload PDF
https://doi.org/10.17221/622/2014-CJFS
Food Chemistry and Safety
The “Breme” red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
E. Dozio, A. Barassi, A. Ravelli, I. Angeli, F. Lodi, G.V. Melzi dEril, M.M. Corsi Romanelli
Czech J. Food Sci., 33 (2015): 405-409abstractdownload PDF
https://doi.org/10.17221/602/2014-CJFS
Food Chemistry and Safety
Food safety and label claims for hazelnut allergy traces: evaluation of two PCR assays
D.P. Houhoula, K. Lagou, M. Varvaresou, M. Giannakourou, M. Bratakos S, V. Lougovois, J. Tsaknis, S. Koussissis
Czech J. Food Sci., 33 (2015): 410-415abstractdownload PDF
https://doi.org/10.17221/578/2014-CJFS
Food Chemistry and Safety
Prooxidant capacity of thermoxidised plant oils
Z. Réblová, Š. Součková, J. Fišnar, R. Koplík
Czech J. Food Sci., 33 (2015): 416-423abstractdownload PDF
https://doi.org/10.17221/121/2015-CJFS
Food Analysis, Food Quality and Nutrition
Content of phytosterols in raw and roasted buckwheat groats and by-products
K. Dziedzic, D. Górecka, A. Marques, M. Rudzińska, G. Podolska
Czech J. Food Sci., 33 (2015): 424-430abstractdownload PDF
https://doi.org/10.17221/35/2015-CJFS
Food Analysis, Food Quality and Nutrition
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
S. Sampels, T. Zajíc, J. Mráz
Czech J. Food Sci., 33 (2015): 431-440abstractdownload PDF
https://doi.org/10.17221/316/2014-CJFS
Food Analysis, Food Quality and Nutrition
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
Y. Li, J. Zhang, H.-G. Liu, H. Jin, Y.-Z. Wang, T. Li
Czech J. Food Sci., 33 (2015): 441-448abstractdownload PDF
https://doi.org/10.17221/200/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
H.J. Im, K.Y. Yoon
Czech J. Food Sci., 33 (2015): 449-457abstractdownload PDF
https://doi.org/10.17221/74/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Application of lactic acid bacteria for production of fermented beverages based on rice flour
M. Magala, Z. Kohajdová, J. Karovičová, M. Greifová, J. Hojerová
Czech J. Food Sci., 33 (2015): 458-463abstractdownload PDF
https://doi.org/10.17221/125/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
Q.-Z. Yang, Z.-G. Xiao, Y. Zhao, Ch.-J. Liu, Y. Xu, J.-K. Bai
Czech J. Food Sci., 33 (2015): 464-473abstractdownload PDF
https://doi.org/10.17221/154/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties

Modification of structural and functional properties of sunflower 11S globulin hydrolysates

J. Ren, Ch. Song, P. Wang, S. Li, N. Kopparapu, X. Zheng
Czech J. Food Sci., 33 (2015): 474-479abstractdownload PDF
https://doi.org/10.17221/62/2015-CJFS
Food Technology and Economy, Engineering and Physical Properties
Hydraulic characteristic of collagen
R. Žitný, A. Landfeld, J. Skočilas, J. Stancl, V. Flegl, M. Zachariášová, M. Jírů, M. Houška
Czech J. Food Sci., 33 (2015): 479-485abstractdownload PDF

Impact factor (Web of Science):

2021: 1.300
Q4 – Food Science and Technology
5-Year Impact Factor: 1.774

SCImago Journal Rank (SCOPUS):

SCImago Journal & Country Rank

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Abstracted / Indexed in

AGRICOLA
Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
 Web of Science®

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Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

Contact

Ing. Marta Stárová, Ph.D.
Executive Editor
phone: + 420 227 010 352
e-mail: cjfs

Address

Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic

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